Whole Wheat Bread from Pennsylvania

Makes 1 loaf

Photo by Life Of Pix on Pexels.com

2 packages dry yeast

1 ¼ cups warm water

2 tablespoons honey

2 tablespoons butter, melted

2 teaspoons salt

1½ cups whole wheat flour

1½ cups all-purpose flour

1 tablespoon butter, melted

In a large bowl, dissolve the yeast in the water. Stir in the honey and butter.

In a separate bowl, combine salt with the flours. 

Add half of the of the flour to the yeast mixture and beat by hand 100 strokes or 3 minutes with an electric mixer on medium setting.

Add the remaining flour and knead for 2 minutes. 

Cover the bowl with a cloth and set in a warm place (85 degrees F) to rise until doubled in bulk, about 40 minutes.

Press down dough and knead for 5 minutes.

Place dough in a greased 9x5x3-inch loaf pan. Let rise another 40 minutes or until batter reaches top of pan.

Bake in 375 degrees for 45 – 50 minutes.

Remove from pan at once onto cooling rack. Brush top of loaf with butter.

Photo by Giovanna Rio on Pexels.com

Adapted from The Art of Pennsylvania Dutch Cooking by Edna Eby Heller, 1968.

Published by honeywritingblog

Sharing my best loved honey based recipies, along with short stories collected during life in Northern California and Stockholm, Sweden. Well, stories from other joints as well, and not only my experiences. Some will appear in English and some in Swedish. Deal with it.

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